A moderately priced sharpener.

[Toby G]

Having never sharpened a kitchen knife in my life, Can anyone suggest a decent knife sharpener for my non-serrated 20+ year old Chicago Cutlery knives. Or should I just use my wet stone like I do my pocket knives and fixed blade hunters? If a wet stone is okay, what would be good angle?

Sorry for the newby like question.

 

[C-9]

If you have wetstones, just stick with them, you'll probably get just as good of an edge if not better. Actually, you'll likely get a better edge depending on what equipment you own. Most of these types of knives are designed for a 45 degree combined angle, although some of the older carbon knives may take a more acute angle like 15 per side easily, and still others will have their edge deteriorate even at 22.5 per side.

 

[ChapmanPreferred]

Your wetstones should be just fine.

 

[Dawkind]

I've used a Spyderco 'Tri-Sharp' for years now and, I still have my whet stones, they have 'moved me' to ceramics for most of my sharpening.

I do have the diamond 'Speed Sleves' and use them to initiate the secondary bevel and then usually stop with the medium grit to obtain a 'toothy edge', which I prefer.

 

[GrinderMcgee]

Spyderco ceramics and Norton oil stones.

 

[Dan Pierson]

Before you buy any equipment, get and read An Edge in the Kitchen. The last third of the book is devoted to how to sharpen your kitchen knives.